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Wednesday, January 5, 2011

Blue Cheese and Other Composed Butters

From the kitchen of One Perfect Bite...I never doubted that the "something blue" of the old, new, borrowed, blue theme that I've been featuring this week would be a blue cheese butter. At the time I posted the recipe for my French dip sandwich, I had to send you off the reservation for the blue cheese butter I recommend you use to enhance its flavor. Pride demanded I remedy that situation as soon as I could. So, today I'm featuring a trio of compound butters that are wonderful additions to your kitchen quiver. A compound butter is nothing more than butter to which other ingredients have been added. They add great flavor to meals and the only requirement for making a successful spread is that all the ingredients be at room temperature. The butter should be beaten or stirred to perfect smoothness before other ingredients are added. The butter, which some cooks like to shape into a log, is then placed back into the refrigerator to chill until it is firm. The butters will keep for a week or two in the refrigerator and can be kept for several months in the freezer. They can be used as a spread for bread or tossed with vegetables or pasta to boost their flavor. Some cooks also serve them with meat or fish. They are really simple to make and they can be as simple or complex as your imagination allows. Here are three of my favorites.

Directions:Cream butter until perfectly smooth. Add lemon juice and parsley and mix until ingredients are well blended. Place a piece of plastic wrap on counter. Spoon butter onto plastic wrap and roll into a tight cylinder. Tie off or twist ends. Chill until firm. Yield: 16 tablespoons.

Directions:Cream butter until perfectly smooth. Add oil and herbs to bowl of a food processor and pulse until oil is colored by herbs. Add to butter and, using whisk attachment, beat until butter is light and smooth, about 2 minutes. Spoon onto plastic wrap and roll into a tight log. Chill for 2 hours before serving. Yield: 8 tablespoons.

Can you believe I've never made a compound butter before? With all the bread I've been baking, I know one would be put to good use! Now I have three great recipes to try. Thank you so much for sharing, my friend!

What a lovely lot of recipes using one of my favorite ingredients.Years ago we used to cross the border to a restaurant between Sandpoint and Coeur d'Alene Idaho where the most delicious honey butter was served with the bread. I've tried to make something like it, but don't seem to get it right.

Mary, thanks for your kind words on my photography! And, I'm quite happy to be reminded of compound butters. They used to be in my freezer all the time in the past.

Now, let me thank you for the visit from you and Bob last night. Don't remember? I had the most vivid dream that the two of you came to my house. Later, I regretted not offering you something to eat!! Come back and I'll make dinner = )

Mmmm. I love blue cheese so I have no doubt I would adore blue cheese butter as well. I always mean to make more compound butters. They are a very smart way to use up herbs that are lying around, but for some reason, they never come to mind.

I'm generally not much of a butter user but must admit every time I've been served a flavored butter, I found it mighty tasty. I'm afraid to start making them b/c I don't need the lbs that would result!

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